Books

“A Woman’s Place Is in the Kitchen,” The Evolution of Women Chefs

“A Woman’s Place Is in the Kitchen,” The Evolution of Women Chefs

By Chef Ann Cooper

Wiley, October 1998

A Woman's Place is in the Kitchen is a collection of historical and contemporary research that provides a comprehensive look at women and their roles in the professional culinary arena. In the domestic setting, women have been the primary food providers to the world; yet until recently, women have been excluded from the upper echelons of professional kitchens. Here, Chef Ann discusses both current and traditional perspectives of women involved in the food service industry. She includes historical context such as the influences of sociological change resulting from the transfer of power from matriarchal to patriarchal emphasis and the effects of the implementation of the brigade system that was developed from all-male military institutions. The first book ever to be written exclusively about women chefs and restaurateurs, A Woman's Place is in the Kitchen provides an informative, insightful, and objective portrait of women working in the multi-faceted culinary field.

Bitter Harvest

Bitter Harvest

By Chef Ann Cooper and Lisa M. Holmes

Routledge, June 2000

The history of food is not as straightforward as it may seem. Food isn't just food. It is ritual, tradition, and memory," begins Chef Ann‘s groundbreaking book on the relationship between food, politics, and health. Passionate, political, informed, and engaging, Bitter Harvest is filled with fascinating facts and anecdotes. Chef Ann offers a comprehensive analysis of sustainability, arguing persuasively why we must begin to change everything from the way food is shipped to the basic components of our diets. Touching on virtually every aspect of the food culture, Bitter Harvest is a vibrant example of the emergence of the chef as a political voice to be reckoned with. A food manifesto for the new millennium, it is a must-read for anyone concerned with health, nutrition, and the future of our planet.

Much more than just a cookbook, Chef Ann’s In Mother’s Kitchen is a testament to the many ways that a mother can shape a child’s life through cooking. Time spent side-by-side in the kitchen stirring the soup, rolling out a bit of pastry, preparing carefully chosen vegetables, arranging a platter, and of course, bringing finished dishes to the table to hungry and appreciative family provide a child with tangible lessons in nurturing. For the women who contributed to In Mother’s Kitchen, these vivid impressions motivated careers in kitchens of their own, influencing both how and why they cook for a living. In this heartwarming collection, more than fifty celebrated woman chefs and culinary professionals share cherished heirloom recipes along with the memories that made them so special.

Lunch Lessons: Changing the Way We Feed Our Children

Lunch Lessons: Changing the Way We Feed Our Children

By Chef Ann Cooper and Lisa M. Holmes

Harper Collins, September 2006

Known as the “Renegade Lunch Lady,“ Chef Ann has worked for nearly two decades to transform cafeterias into culinary classrooms. In Lunch Lessons, she and Lisa Holmes spell out how parents and school employees can help instill healthy habits in children. The two explain the basics of childhood nutrition and suggest dozens of tasty, kid-tested recipes for breakfast, lunch, and snacks. They also recommend how to eliminate potential hazards from the home, bring gardening and composting into daily life, and support businesses that provide local, organic food. Still, learning about nutrition and changing the way you run your home will not cure the plague of obesity or poor health for this generation of children. Only parental activism can spark widespread change. With inspirational examples and analysis, Lunch Lessons is more than just a recipe book—it gives readers the tools to transform the way children everywhere interact with food.